Recipe
Fondue with dried-meat crumble
Preparation
- Finely chop the shallots and two cloves of garlic.
- Cut the dried meat into thin slices, then into small pieces.
- Brown the ingredients in a non-stick pan, adding a little white wine.
- Remove and discard the crust from the cheese and cut the cheese into small pieces.
- Rub the inside of the “caquelon” fondue pan with the clove of garlic.
- Pour about 1/2 dl of wine in the caquelon and place on the stove over a medium heat.
- When the wine is hot, add one quarter of the fondue mixture.
- Mix in a figure-of-eight to bring all the cheese to the centre of the caquelon.
- When the cheese starts to melt, add – little by little and alternating between the two –more of the wine and more of the cheese mixture.
- Add the cornflour.
- When the fondue is ready, sprinkle with crumble.
- Place the caquelon on a “réchaud” heater on the dining table.
Recipe: Jennifer Favre, founding member of the association Les Compagnons du Caquelon. Further information on the fondue association and its cookbook at compagnonsducaquelon.ch
Finely chop the shallots and two cloves of garlic.
Cut the dried meat into thin slices, then into small pieces.
Brown the ingredients in a non-stick pan, adding a little white wine.
Remove and discard the crust from the cheese and cut the cheese into small pieces.
Rub the inside of the “caquelon” fondue pan with the clove of garlic.
Pour about 1/2 dl of wine in the caquelon and place on the stove over a medium heat.
When the wine is hot, add one quarter of the fondue mixture.
Mix in a figure-of-eight to bring all the cheese to the centre of the caquelon.
When the cheese starts to melt, add – little by little and alternating between the two –more of the wine and more of the cheese mixture.
Add the cornflour.
When the fondue is ready, sprinkle with crumble.
Place the caquelon on a “réchaud” heater on the dining table.
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